This is a lovely family meal which most people enjoy.
Its straight forward to cook from scratch and is really tasty.
You will need……
I pkt Spaghetti ( use brown as the sauce will disguise it !!!)
Pkt of Mince beef ( try and get a low fat %)
1 large diced onion
2 garlic cloves chopped
1 piece of stale bread crumbled ( preferably wholemeal)
1 tbsp passata
1 cup of grated cheese
chopped basil ( fresh is best but dry is fine)
Tin of tomato soup.
Glass of red wine
1/4 diced choritzo
Salt and pepper
Put the mince, cheese, onion, passata, garlic, paprika, basil, s&p and bread into a bowl a mix together with your hands.
When it’s all mixed together, roll into balls and put into a greased oven tray.
Size and shape does not matter, but place into a medium heated oven and shake the tray after about 10 minutes of cooking so that the balls turn over. Cook for another 5 minutes.
Pour some olive oil into a large saucepan, ( i used the italian olive oil that i made, see previous recipe).
Put in the tinned tomatoes, soup, basil, choritzo and s&p and mix well. Bring it up to a simmer and let it slowly bubble while the meatballs finish cooking.
Drain any fat from the meatballs and place the meatballs into the sauce, turn the temperature down low and let the flavours mix while you cook your spaghetti.
When the spaghetti has cooked, drain it well then add it to the sauce and mix well but be careful not to break up the meatballs.
Serve immediately and enjoy.